Lv5
920 积分 2024-09-04 加入
Effects of different NaCl concentrations on self-assembly of silver carp myosin
27天前
已完结
Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles
27天前
已完结
Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism
30天前
已完结
Oxidative regulation and cytoprotective effects of γ-polyglutamic acid on surimi sol subjected to freeze-thaw process
1个月前
已完结
Gel properties of refrigerated silver carp surimi sol as affected by cold-induced sol-gel transition and shearing
1个月前
已完结
Fabrication and characterization of double-network meat analogs based on camellia oleosomes and soy protein-wheat gluten induced by transglutaminase and calcium alginate
1个月前
已完结
Fortification of surimi gels by tuning the synergetic effect of multiple enzyme-related factors
1个月前
已完结
Application of cellulose nanofibers as cryoprotective in frozen storage of chicken surimi-like material
1个月前
已完结
Stochastic Modeling of Degradation Behavior of Hydrogels
1个月前
已完结
Two-stage framework with improved U-Net based on self-supervised contrastive learning for pavement crack segmentation
2个月前
已完结
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